Pressure Cooker Coconut Chicken Soup

2017-03-26
  • Yield : 6 soup bowls
  • Servings : 6
  • Prep Time : 10m
  • Cook Time : 8m
  • Ready In : 18m

Pressure cooker coconut chicken soup. Coconut chicken soup or Tom Kha Gai is Thai soup with chicken,mushrooms and spices.I tried to make it in pressure cooker.

Ingredients

  • 2 boneless and skinless chicken breasts,sliced
  • 1 medium red bell pepper,stemmed,cored and sliced
  • 4 cups (1 L) chicken broth
  • 1 ½ cups (370 ml) coconut milk
  • 15 oz (450 ml) can straw mushrooms,drained and rinsed
  • 8 oz (240 ml) can bamboo shoots,drained and rinsed
  • 1 cerrano chile,stemmed and sliced
  • 1 tablespoon minced fresh ginger
  • 1/2 teaspoon salt
  • 1/4 cup (60 ml) freshly squeezed lime juice
  • 2 teaspoons granulated sugar
  • 1/4 cup fresh cilantro leaves,chopped

Method

Step 1

In a pressure cooker,combine chicken,red bell pepper,chicken broth,coconut milk,mushrooms,bamboo shoots,cerrano pepper,ginger and salt. Mix well.

Step 2

Close pressure cooker and lock the lid. Set burner pressure to high. When cooker reaches high pressure,reduce heat to low. Set timer to cook for 8 minutes.

Step 3

Open pressure cooker,using Quick Release method. Bring soup to a simmer over medium heat. Stir in lime juice and sugar. Simmer,stirring,for a further 1 minute.

Step 4

Turn off pressure cooker. Stir in cilantro leaves. Ladle into soup bowls. Serve hot.

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